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This soup is so easy to make and it's a very flexible recipe. If you don't like, don't have, or can't find a certain ingredient, omit it or substitute with something similar. Every ingredient used has healing properties, and the trace micronutrients, vitamins, and minerals in the broth are so soothing and comforting when I feel a little off, and after just sipping on one cup, I literally feel renewed energy. It's a light soup that's easily digestible, although it's hearty enough to fill you as it warms you from the inside out. Like all soups, adjusting the salt to taste is important. I don't salt the whole pot, but instead salt individual bowls. I keep about 2 quarts for just broth, and the rest I treat as vegetable soup. A batch can be frozen for up to 6 months, and it's great to have on hand.

The chowder is easy, ready in about a half hour, and the ultimate comfort food. The smaller you dice the vegetables, the faster it'll be ready. I recommend 1/4-inch dice. It's loaded with tender potatoes, juicy chicken, sweet Vidalia onions, carrots, celery, and corn which all add texture and flavor. Even with chowder I need texture and a variety of vegetables to keep me interested and this does the trick. It's thick, creamy, rich, and wonderfully cheesy. Grate your own cheese because pre-grated convenience bags of cheese are resistant to melting. We couldn't get enough of the chowder. The savory, cheesy broth is my ultimate weakness.